Mango and Passion Fruit Crumble Pie

Method

Make it happen

1. 01

   Rub 140 g butter into 250 g flour and caster sugar, add egg to form pastry and chill 25 minutes. Roll into a 23 cm pie tin and prick the base.

2. 02

   Rub extra flour with 45 g butter and stir in demerara sugar to make a crumb topping.

3. 03

   Toss mango with passion-fruit pulp, sugar, cornflour and lime zest.

4. 04

   Spoon fruit into the case without excess free liquid, then scatter over the crumble.

5. 05

   Heat oven to 180°C fan. Spoon the filling into the pastry case, then scatter the homemade crumble evenly over it.

6. 06

   Bake for 43 minutes until the crumble and pastry are golden and the fruit is bubbling. Leave 20 minutes before serving.